Pecan Pie Pudding Cake

This Pecan Pie Pudding Cake channels the flavours of pecan pie into an easy and delicious pudding cake dessert.

I am such a fan of these little skillet desserts! I love how easy they are and I love how, while they are definitely an indulgence, their “mini” size means there are no leftover around beyond the moment to further tempt me :)

I cooked up this Pecan Pie Pudding Cake in my 8-inch cast iron pan. It is great to pull out of the oven, top with ice cream and then to just sit down to it as is and pass the forks. That works perfectly for family, or simply spoon into small bowls and serve with ice cream.

Cook’s Notes for Pecan Pie Pudding Cake

Toffee bits are marketed under different names in different places. Here is Canada, we have SKOR™ toffee bits. I’ve heard of HEATH™ as well. Whatever toffee bits are available in your area.

If you’re feeding a crowd and would like a larger version of this dessert, simply double the recipe and bake up in a 9×13-inch pan.

As tempting as this one will be to eat the minute it comes out of the oven, allow it to stand 15 minutes before digging in. This will allow everything (pan/sauce) to cool slightly, but also time for the toffee sauce to thicken up slightly.

For my fellow Canadians … substitute raisins for the pecans and turn this one into a Butter Tart Pudding Cake :)

Adapted from Taste of Home November 2018

Shop this Recipe

This is the cast-iron pan I used here. I love it and it’s a perfect size for desserts like this!

Lodge L5RPL3 8″ Round Cast Iron Pan

Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

You can make your own toffee bits (google will find you some recipes for homemade toffee bits :) Or buy a hard toffee chocolate bar that is available in your area (Skor/Heath etc.). If you smash it with a rolling pin, the chocolate will usually separate off from the toffee, so you can just use the smashed toffee bits without the chocolate. Hope that helps :)

You can make your own toffee bits (google will find you some recipes for homemade toffee bits :) Or buy a hard toffee chocolate bar that is available in your area (Skor/Heath etc.). If you smash it with a rolling pin, the chocolate will usually separate off from the toffee, so you can just use the smashed toffee bits without the chocolate. Hope that helps :)

Oh my gosh! This was so good! It was also easy – another plus – I put it together right before I ate and it was ready when I was. I was going to eat it with vanilla caramel swirl ice cream I have which I think would be really good, but I just ate it plain. A new favorite for me.